Steamed Fish with Lime Garlic Sauce

Score the fish by making 3 diagonal incisions on each side of the fish, making sure the cuts on the two sides are perpendicular to each other. Stuff the belly of the fish with the lemongrass and place on a plate. Steam the fish over fully boiling water for about 8-12 minutes, depending on the size of the fish. (For the massive one we used in the video, it took 20 minutes)
1.5 lb whole barramundi or another white fish, 1 stalk lemongrass
Meanwhile, heat the stock and the sugar over medium high heat until the stock boils and the sugar is completely dissolved. Pour into a bowl. To the hot stock, add garlic, chilies, fish sauce and lime juice; stir to combine. Taste and adjust seasoning.
½ cup good chicken stock or fish stock, 1 tablespoon finely chopped palm sugar, 3 tablespoon fish sauce, 1 head garlic, Thai chilies, 4 tablespoon lime juice
When the fish is done, transfer the fish onto a serving platter. Stuff most of the Chinese celery leaves around the sides of the fish. Add the chopped cilantro into the sauce and stir to mix. Pour the sauce over the fish. Garnish with extra Chinese celery leaves and serve with some jasmine rice.
1 stalk Chinese celery, 8-10 sprigs cilantro